This irresistibly easy cowboy butter chicken linguine is one of my favorite fast dinners when I want something bold, buttery, and comforting. I love how the rich garlic butter sauce coats the linguine while the chicken stays juicy and flavorful. It feels indulgent and satisfying, yet it comes together quickly enough for a busy night.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor in very little time. I enjoy how the cowboy butter brings together garlic, herbs, spice, and butter into a sauce that instantly upgrades simple pasta and chicken. It’s a reliable, crowd-pleasing meal that feels special without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
linguine pasta
boneless, skinless chicken breasts
olive oil
butter
garlic, minced
lemon juice
dijon mustard
paprika
chili flakes
fresh parsley, chopped
salt
black pepper
parmesan cheese, grated
Directions
I start by cooking the linguine in well-salted water until al dente, then reserve some pasta water and drain the rest. While the pasta cooks, I season the chicken with salt, pepper, and paprika. I heat olive oil in a large skillet and cook the chicken until golden and fully cooked, then remove it and slice it. In the same skillet, I melt the butter and add garlic, stirring until fragrant. I mix in lemon juice, dijon mustard, chili flakes, and parsley to create the cowboy butter sauce. I add the cooked linguine and a splash of pasta water, tossing until everything is glossy and coated. I return the chicken to the skillet, toss again, and finish with parmesan cheese.
Servings and timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 20 minutes
Total time: approximately 30 minutes
Variations
I sometimes add shrimp instead of chicken for a seafood version. When I want extra richness, I stir in a splash of cream at the end. I also enjoy adding sautéed mushrooms or spinach for extra texture and color.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little butter or pasta water to loosen the sauce.
FAQs
Is cowboy butter spicy?
I find it mildly spicy, but I easily adjust the heat by adding more or less chili flakes.
Can I use a different pasta shape?
I do sometimes, and fettuccine or spaghetti works just as well.
Can I make this recipe ahead of time?
I prefer it fresh, but it reheats well if I add a little liquid.
What keeps the chicken juicy?
I avoid overcooking it and let it rest briefly before slicing.
Can I make this dairy-free?
I use a plant-based butter and skip the parmesan when I want a dairy-free version.
Conclusion
Irresistibly easy cowboy butter chicken linguine is a bold, comforting meal I love making when I want something fast and full of flavor. The buttery sauce, tender chicken, and silky pasta come together into a dish that feels indulgent yet effortless, making it one I return to again and again.
Print
Irresistibly Easy Cowboy Butter Chicken Linguine in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A bold and comforting pasta dish made with juicy chicken, linguine, and a rich cowboy butter sauce packed with garlic, herbs, and a touch of spice, ready in just 30 minutes.
Ingredients
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 0.5 tsp chili flakes
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup parmesan cheese, grated
Instructions
- Bring a large pot of well-salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and fully cooked, about 6–7 minutes per side. Remove and slice.
- In the same skillet, melt the butter and add the minced garlic. Cook until fragrant, about 30 seconds.
- Stir in lemon juice, Dijon mustard, chili flakes, and parsley to form the cowboy butter sauce.
- Add the cooked linguine and a splash of reserved pasta water. Toss until glossy and coated.
- Return the sliced chicken to the skillet and toss again.
- Finish with grated parmesan cheese and serve immediately.
Notes
- Adjust chili flakes to control spice level.
- Reserve pasta water to loosen the sauce if needed.
- Chicken thighs can be used instead of breasts for extra juiciness.
- Best served fresh, but reheats well with added liquid.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
